I like to freeze stock in the size that I’m going to use it. I use zip lock freezer bags measured in proportions of either 1 cup or 1/2 cup.
Tip: Test the size of your soup ladle. My soup ladle is 4 oz, so 2 scoops is 1 cup.
I also like to ‘flat pack it.’ This mean freezing it “flat” on a tray first. It only takes about an hour to freeze. This not only gives a uniform shape, it allows more efficient packing into the freezer, Then, I pack them frozen into a bigger zip lock bag or container for storing up to two months. This way I don’t lose any at the bottom of the freezer!
To thaw the stock in a hurry ‘fold’ it into squares so that it can be placed into a bowl and quickly thaws easily.
